TAS2R38 rs10153620: Understanding Your Bitter Taste Genetics
The rs10153620 variant is a genetic marker located within the TAS2R38 gene, which encodes a receptor responsible for detecting bitter compounds. This variant is a key component of the haplotypes that determine an individual's sensitivity to bitter-tasting substances like phenylthiocarbamide (PTC) and glucosinolates found in cruciferous vegetables.
What each genotype means
High bitter sensitivity
You carry two copies of the C allele at rs10153620 (corresponding to the proline at codon 49 in the classic TAS2R38 PAV haplotype). Research associates this genotype with heightened sensitivity to bitter thiocyanate compounds found in cruciferous vegetables such as broccoli, kale, and Brussels sprouts. While some individuals with this profile report stronger aversion to bitter greens or certain beverages, overall dietary habits and culinary preparation also strongly shape real-world food preferences.
Carried by approximately 20% to 30% of individuals across European, Asian, and African ancestries.
Intermediate bitter sensitivity
You carry one sensitive (C) allele and one non-taster (T) allele at rs10153620, reflecting a heterozygous status in the TAS2R38 haplotype block. Research demonstrates that individuals with this genotype generally display intermediate perception of bitter substances like PROP and glucosinolates compared to non-tasters and high-sensitivity tasters. Because bitterness perception exists on a spectrum influenced by receptor density and other genetic factors, individual responsiveness to bitter vegetables can vary considerably.
This is the most common genotype globally, found in approximately 45% to 50% of the population across diverse ancestries.
Reduced bitter sensitivity
You carry two copies of the T allele at rs10153620 (associated with the alanine residue at codon 49 in the AVI non-taster haplotype). Published studies indicate that people with this genotype typically have a significantly diminished ability to detect the bitter taste of phenylthiocarbamide-like compounds found in brassica vegetables. As a result, you may be less sensitive to bitterness in cruciferous greens, though overall vegetable consumption is influenced by broad culinary, lifestyle, and dietary factors.
Found in roughly 20% to 30% of individuals worldwide, with slight variations across different continental populations.
What is the rs10153620 Variant?
The rs10153620 variant is a single nucleotide polymorphism (SNP) situated within the TAS2R38 gene on chromosome 7. This gene provides instructions for creating a G protein-coupled receptor that sits on the surface of taste receptor cells. The rs10153620 SNP is one of three primary coding variants that, when inherited together in specific combinations, form the well-studied haplotypes known as PAV and AVI. These haplotypes are the primary genetic determinants of whether a person perceives certain bitter compounds as intensely bitter, mildly bitter, or essentially tasteless. Because this variant is part of a functional cluster, it is rarely analyzed in isolation; rather, it is viewed as a critical piece of the genetic puzzle that defines an individual's unique bitter taste profile.
The Role of the TAS2R38 Gene
The TAS2R38 gene is a member of the TAS2R family, which consists of receptors specialized for detecting bitter tastes. Evolutionarily, this system likely served as a protective mechanism, helping humans identify and avoid potentially toxic plants. The receptor specifically recognizes isothiocyanates, which are bitter compounds found in cruciferous vegetables like broccoli, kale, and Brussels sprouts. Beyond the tongue, recent research has identified TAS2R38 receptors in other parts of the body, including the gut and the sinuses. In the gut, these receptors may play a role in metabolic processes, such as the secretion of hormones that regulate blood sugar after a meal. This suggests that the gene's influence extends beyond simple food preferences and may have broader implications for human physiology and metabolic health.
Research and Evidence Strength
The association between TAS2R38 variants and bitter taste perception is well-established in scientific literature. Individuals carrying the PAV haplotype are generally 'tasters' who perceive PTC and PROP as intensely bitter, while those with the AVI haplotype are often 'non-tasters.' The evidence for this link is strong and has been replicated across numerous studies. However, the evidence regarding the impact of these variants on complex health outcomes—such as body mass index, diet quality, or glucose regulation—is considered more limited or mixed. While some studies suggest that bitter taste sensitivity influences vegetable intake and metabolic markers, these traits are highly complex and influenced by many environmental and genetic factors. Consequently, while the link to taste perception is clear, the clinical significance of these variants for long-term health remains an active area of investigation.
What You Can and Cannot Do With This Information
Understanding your TAS2R38 genotype can provide insight into why you might have strong preferences for or against certain vegetables. If you find cruciferous vegetables particularly bitter, it may be due to your genetic sensitivity to the compounds they contain. However, it is important to remember that genetics is not destiny. Taste preferences are also shaped by culture, repeated exposure, and cooking methods. You cannot use this information to diagnose a medical condition or predict your future health status. If you are concerned about your diet, metabolic health, or blood sugar levels, you should consult with a registered dietitian or a healthcare professional. Never use genetic information to make changes to prescribed medications or dietary treatments without first discussing them with your clinician or pharmacist.
How common is this variant?
The TAS2R38 haplotypes are common globally, with the PAV and AVI haplotypes appearing at significant frequencies across diverse ancestral populations. Minor allele frequencies for the associated SNPs typically range between 0.40 and 0.50.
Frequently asked questions
Does my TAS2R38 genotype mean I am a supertaster?
While TAS2R38 is a major factor in bitter taste, the term 'supertaster' is a broader phenotype that can involve other receptors and the density of taste buds on the tongue. Your genotype explains your sensitivity to specific compounds like PTC, but it is only one part of your overall taste experience.
Can I change my bitter taste sensitivity?
Your genetic sequence is fixed, but your perception of food can change. Repeated exposure to bitter foods and different preparation methods can help you become more accustomed to flavors that you might otherwise find unpleasant.
Is TAS2R38 related to my risk of diabetes?
Recent research has explored the role of TAS2R38 in glucose metabolism, suggesting that sensitive receptors might influence postprandial glucose levels. However, this is an emerging field, and these variants are not used to diagnose or predict diabetes risk.
Should I avoid vegetables if I have the non-taster genotype?
No. Regardless of your taste genetics, vegetables are an essential part of a healthy diet. If you find certain vegetables bitter, try roasting them or pairing them with other flavors to improve their palatability.
Sources & further reading
Educational information only, last refreshed 10/18/2026. Not medical advice — these associations describe population statistics, not individual predictions.
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A functional variant in the TAS2R38 gene that, as part of a three-SNP haplotype, determines the ability to taste bitter compounds like PTC.
Val262Ala substitution in TAS2R38 forming the middle polymorphic site of the classic AVI/PAV taste sensitivity haplotype.
One of the three classical missense variants defining the PAV bitter taster haplotype for phenylthiocarbamide and cruciferous vegetables.
Key missense polymorphism contributing to phenylthiocarbamide (PTC) and propylthiouracil (PROP) bitter taste taster status.
Functional marker affecting bitter taste perception of phenylthiocarbamide (PTC).
A key SNP in the TAS2R38 gene (part of the PAV/AVI haplotype) determining sensitivity to bitter compounds like PTC and PROP.